Baba Ghanoush (version VIII)
Baba Gannouj,Baba Ganoush,Baba Ghanouj,Baba Ganouj,Baba Ghanooge (2 votes)
1 medium eggplant (about 1 pound)
Prick eggplant 3 or 4 times with fork. Cook in 400 degree F. oven until very soft, about 40 minutes. Cool.
1 small onion, cut into fourths
1 clove garlic
1/4 cup lemon juice
1 tablespoon olive oil
1-1/2 teaspoons salt
Pare eggplant; cut into cubes. Place eggplant, onion, garlic, lemon juice, oil and salt in blender container. Cover and blend on high speed until smooth.
Serve with vegetable dippers.
Yield: about 2 cups dip
Vegetable Dippers: Carrot sticks, cauliflower or broccoli florets, celery sticks, cucumber or zucchini sticks, green onion pieces, small whole mushrooms, red or green pepper strips, radishes with stems.
I am now nearly 50 and remember eating baba ghanoush as a young child, but forgot to write down my grandmother's recipe. You have done it for me, thank you.
Anonymous, Location not stated.
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